Cooking reasonably is more of necessity these days when we are battling the evil of COVID through lockdown in India and also in other parts of the world. Basically most of us are living on the Ghar ka Khana aka the homemade food aka the Barir Khabar. We at least are not ordering anything from….
I am not going with the recipe planner of mine at this moment. Instead, I am cooking reasonably with the resources available at this moment. This is the wise thing to do at this moment when we are isolated and fighting against the evil of coronavirus.
The last few days were weird. We both are…. This blogpost on Neem Begun was not planned which you can understand by the quality of the pictures I have used.
However, I thought to share the recipe of a few dishes including this I am cooking these days while we are isolated and at home to combat the outbreak of COVID All the major…. I made a list of recipes at the beginning of the year with which I plan to work for the entire year. Last year also I had a plan, however, it is more structured this year. After almost 10 years of recipe writing, now that I have around recipes on the blog, I have….
Dekha hain pehli bar sajan ki ankhon main pyar…. Remember this famous parody we the 80s and 90s kids grew up singing happily while using the bench in school as our drum? All thanks to this parody I finally can update the blog today. I was…. I guess we have to purchase and eat pithe puli this year. Not even Patishapta! Before you ask he is all ready to help me…. Here We are with the last post of the decade on Debjanir Rannaghar and this post for sure is special.
For the first time, I have tried to put to the written recipe and video recipe together. I have chosen Chitol Macher Kaliya for this post and am thankful to Mehebub for all the support…. I think I have written about the only-veg Saturdays several times over here at Debjanir Rarraghar. How can I not by the way? The best thing about winter to me are the winter delicacies.
Though available in Bengali specialty Restaurants, However, these Bong recipes can be tried at home this Durga Pooja or anytime you wish to have something, Bong! I have tried to share recipe link of all the Bong food mentioned here and used recipes and pictures from my blog only.
A common Fight over the process of cooking and even use of different veggies! Yes, it is possible when a Ghoti meets a Bangal! Ilish Vs Chingri or may be the use of sugar while cooking or maybe the age-old fight between a Ghoti and Bangal over their cooking specialties!
A unique blend of vegetarian and non-vegetarian food supported by steamed rice is the core of the Bong Cuisine. Apart from the influences, Bengali cuisine has some signature dishes ranging from a Potato curry with poppy-seed known as Aloo Posto to Sandesh the famous Bengali Sweet prepared with Cottage Cheese and Fish cooked with Mustard Gravy.
So I have decided to take 20 dishes but alas!!!!! This is not again enough!!! Posto is the commonest ingredient found in a Bong pantry and I believe one of the basic dishes that we Bongs started with as part of our cooking ventures. Bhetki Macher Paturi is a signature Bengali fish dish where Bhetki Maach along with a paste of Mustard and Coconut wrapped in banana leaf and cooked in slow flame and result is melting in mouth Bhetki Macher Paturi.
Here is the recipe of Bhetki Paturi that can be tried at home if you are available with fresh Bhetki fish. One of the common dishes for a Bong get-together…and why not! Anybody wants to fall for those Jumbo Prawns along with rich, thick coconut gravy. Chana is not Paneer! It is strictly Chana curdled from milk and transformed into a no onion no garlic curry with big Potato chunks. The result is mouthwatering Chanar Dalna; the phenomenal Bengali vegan dish.
You will only be able to differentiate between Paneer and Chana after having this Runny Curry. Here goes the recipe link to Chanar Dalna. One of the popular and top-ranked of the list is Cholar Daal. This Daal is thick, prepared with Bengal Gram and flavored with pieces of coconut, raisins and a dollop of Ghee. Though the recipe is a bit complicated, however, the end result is not at all complicated!
Dhokar Dalna goes superbly with Luchi or Steamed Rice. Do try the Recipe and you will love it for sure. Bongs just love their portion of fish! There are several types of Fish preparation available as part of the Bong Cuisine. Moreover, the cooking process is damn easy. It is nothing but fish steamed along with plain curd and some green chilies and it tastes amazing! Pulao has its own Bong variation which is known as Ghee Bhat.
Sweet in taste and loaded with Julienne veggies and nuts Ghee Bhat is a rich Rice preparation.Best Bengali Recipes- The cuisine of Bengal is as rich and distinct as the state itself. The rule of Nawabs has deeply influenced Bengali food which is a combination of subtle and fiery flavours. There are certain European influences also like the snack food tradition and foods like chops and cutlets that are British in origin but are prepared and served in most Bengali households.
West Bengal is famously known as the land of maach fish and bhaat rice. Bengalis share an irrevocable relationship with these two foods that are a staple in almost every household. Since countless rivers surround the state, fresh sweet water fish are a major attraction with rohupabda and koi being the popular ones. Interestingly, there are more than forty types of fresh water fish that are popularly served in Bengal. A much-loved local delicacy in Bengal is an oily fish known as ' Hilsa' or 'Ilish'.
The tenderness of the flesh, unique taste and silvery appeal make it the 'queen of fish'. In fact, hilsa holds great cultural importance in Bengal and a pair of hilsa fish Joda Ilish is usually bought on auspicious occasions.
On the vegetarian platter, one would mostly find tubers, gourds and roots. Vegetables like plantains, potatoes, water lily roots, brinjal and beans dominate the menu. Bengali cuisine is a blend of sweet and spicy flavours. The delicate balance between the main ingredients and the seasoning plays a starring role. The simplest of meals gain an exquisite identity on adding ' phoron ' or a traditional mix of pungent spices.
The ' panch phoron ' is used generously and it includes a combination of five spices - cumin, nigella, fenugreekaniseed and mustard seed. What sets Bengali curries apart are the distinctive flavours of mustard oil, poppy seeds and turmeric with sweet undertones that warm spices like cinnamoncardamom, nutmeg and mace impart. Luchi is a deep-fried bread that is preferred here and is prepared using both refined and whole-wheat flour.
Mishti Doia kind of sweetened yogurt with rich notes of jaggery is a usual accompaniment. All said and done, the robust fish curries and the sinful Bengali sweets easily steal the spotlight. A common Bengali dish of steamed cakes made with eggs, potatoes and spices and simmered in an aromatic curry.
The humble potato tossed in local flavours of panch phoroncoconut paste and mustard oil. Simple yet satisfying! Bhapaa Aloo. Palatable prawns are cooked in hot spices and then bathed in the creamy flavor of coconut milk. Chingri refers to the river prawns. Recipe video. The fish is marinated with turmeric and delicately simmered in a mustard-poppy seed paste along with the five-spice mix panch phoron.
Lamb marinated in the comforting flavour of yogurt and cooked in mustard oil along with mustard seeds, almonds and castor sugar that adds a sweet undertone. Doi machch is a comforting fish curry. Tender chunks of fish are cooked in the soothing flavor of yogurt along with mild spices.Make this chilli fish at home and fall in love instantly! Chinese food is very popular in my city of joy Kolkata and I was totally hooked to it during my younger days! Among all my favorite dishes, this chilli fish was one of the frequent toppers!
It was absolute luxury for me when I was too little to cook my own food! Even if you like fish or not, this will still knock you off your feet!
11 Best Bengali Recipes | Easy Bengali Recipes
The crispy bite-sized fish cubes stir-fired in a spicy sauce blend along with crispy veggies — you are gonna love it as much as I do!
I have always been a fish-lover since my childhood, but our home-cooked fish recipes were of predominantly Bengali style. Thanks to my love for Indo-Chinese food, I had to master myself in making these favorite dishes at home to satisfy my cravings as well as to share it with you all so that you can experience the pleasure of good food too at your own cozy home!
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Chinese food is very popular in my. This upgraded instant ramen noodles is not only a kid-friendly meal but also equally loved by grown-ups! Upgraded instant ramen noodles is the new trend to give your boring instant ramen a freaking awesome makeover! Are you as bored as me with that bowl of soupy instant ramen noodles? But you still. Chettinad chicken curry is a classic South Indian chicken curry recipe from the heart of Tamil Nadu and is a must-have in your recipe repertoire!
Chettinad chicken curry is a very popular recipe from the southern. If you are a chicken lover, then I am sure that you have had your fare share of chicken. A twist on the traditional chicken biryani — this butter chicken biryani is the perfect amalgamation of two classic Indian recipes and will knock you off your feet with its immense delectableness!
Butter chicken and biryani — do they ring a bell in your head? This rustic Indian style fried chicken is my go-to chicken fry recipe when I crave for flavors of my root and trust me, it can give any version of chicken fry a run for its money!
How about some chicken fry with all super-addictive spicy flavors of Indian cuisine?
Sounds tempting? I bet it is! Make the classic garlic bread sticks at home with this easy as well as fail-proof recipe. Once you make this flavorful garlic bread at home, you can satisfy your craving any time with this freshest choice! I have already realized that baking bread is the most therapeutic activity for me which is. Tandoori aloo is a great vegetarian snack for all the tandoori lovers! This amazing tandoori aloo will please the palates of vegetarian and non-vegetarian alike!
Chicken kasoori methi is a lip-smacking chicken curry which is best served with paratha or naan. This korma style chicken kasoori methi has become our family obsession lately thanks to our new-found love which is nothing but kasoori methi!
Life is all about discovering new surprises and.Using affiliate link help us maintaining this blog. For more details, please visit our Privacy Page. Beyond maach, mishti and kosha mangshothere exists a vast horizon of Bengali vegetarian dishes that are exemplary of finessewhich demands repertoire of culinary expertise.
At the same time they represents a profound and sharp flavour contrasts, as you traversed through the fertile plains of Bengal from one end to another, from river to coastfrom hills to deltaic plains. So the much celebrated aloo postodhokar dalna and mochar ghonto which has already found its reputable stature will be superseded with everyday Bengali vegetarian dishes that are staple in almost every households, the one that comes to known as comfort food.
And here we will be focused mainly on summer lunchesas the gastronome Bongs still religiously follow the old traditional way of eating seasonally. Please read this also — More Bengali summer lunch thali are here :. Dal — the staple food of millions on this planet is a regular feature on any Indian thali and Bengali thali is no exception. However, we keep changing the type of dal from season to season and on special occasions. In Bengali households, summer essentially means tok daal or mango dalthe one made with the raw mangoes or lau r teto dalthe one with the bottle gourds and bitter gourds.
How to prepare Bengali style musoor dal — its pretty simple. We like it thin, almost watery. Once the dals are cooked in pressure cooker, add more water to get that watery consistency.
Then temper the dal with ghee, dry red chillies, garlic cloves I use around cloves, as I love garlics in dal and nigella seeds kalonji. Bhaja — only a Bong can truly appreciate the holy matrimony of dal-bhaja alliance. This blissful combo are what comfort foods are made of. They hit straight to the heart, where it matters.
And in Bengali cuisine, we have an expansive army of bhaja and boraready to turn your simple meal into something blissful. Bora, on the other hand, are usually mix of two-three ingredients with binder in place. Like posto r bora, the poppy seed frittersnarkel er borathe coconut fritters or dhonepata r borathe cilantro fritters.
You get the idea, right? Again in bora, or fritters we have an interesting range and some are really unique and native to a particular region, like khoi er borathe popped rice fritters. Have you heard about it? How to prepare Bengali jhuri aloo bhaja — feature here is Bengali style jhuri aloo bhaja or jhiri jhiri aloo bhajathe dainty potatoes that can turn any simple regular meal into gourmet.
This simple aloo bhaja is the real test of your knife skill, or rather boti skill,the Bengali cutting instrument, to be more precisely. Now a days, people simply grate the potatoes in the vegetable grater. Grating releases lots of starch that needs three — four rounds of washing under cold running water. Also it makes the potatoes very crisper and wafer like. For me, that loses the punch of eating true aloo bhaja. I usually cut them into thin julienne.
My partner in crime is my prized santoku knife and I really love to slice the potatoes as razor sharp as possible. If you julienne a potato into longish sizes, it will anyway break while frying in hot oil. So around one inch size should be the ideal one. After cutting the potato, give it a good wash under running water. Sprinkle salt over it and leave aside for an hour.I was thinking for quite some time of what to post first in my blog. I have this queer way of thinking that all my first times should be special in some way or other.
Be it my first air trip or my first collection of garments at NIFT. So my point was to make my first blog entry memorable. Because of their stomach problem they cannot indulge in anything fancy and they like to cook their meals as simple as possible. But I dint gave much attention to him as I have found my topic for my first post. What else could be the first entry than some simple yet yum recipe from Dida.
Following which she had to cook with items that were locally available. So she experimented a lot to come up with mouth-watering dishes. Like she used to cook a curry using that soft white inner part of Dub young coconut or the potato skin fry with poppy seeds. I could still remember her face softened as she replied that its not boring for her coz she cooks for the people who mean the world to her and she gets immense satisfaction in feeding us.
Love was her most important ingredient of cooking.
20 Bengali Dishes to Try Before You Die!
She once told us if you cook half-heartedly you would compromise on its taste. You should always think of the person who is going to eat this…that way you will never go wrong.
Though she is not with us anymore but we still connect to her through the smell and taste of her recipes. And I know wherever she is today she must be blessing us all for carrying this legacy of cooking and feeding others with love. So here I am celebrating that beautiful tradition of cooking and feeding with a sumptuous Bengali menu. Am not sure about its weight but guess it would be gms or so. Dry red chilly: 1 piece Oil: 1 teaspoon Turmeric Salt: as per taste Mustard paste: 2 teaspoon Mix in a cup of water and keep aside.
In Bengal to make our masala paste we mostly use shil nora or shil batta in Hindi mortar and pestle. So I just store the excess in an airtight container in the fridge. When I got married and came to Bangalore for the first time Maa gave me some mustard powder to use in cooking till I get my mixie.
She generally sundry the mustard seeds for a whole day and then makes fine powder in the mixie. Once you have this all you need to do is add water and make a paste. Method: Pick and wash the shaag thoroughly and then finely chop them as finely as you can. Without peeling cut the potatoes in small pieces lengthwise. Lengthwise cut the jhinge and egg plant in small pieces. Slice the onion.
Fry the bori and crumble a lil bit. With time I have learnt that when cooking with mustard paste its best to use mustard oil. Once crackle add the sliced onions. Add all the vegetables, salt and turmeric.Gulab Jamuns Gulab Jamun is one of among India's most popular desserts!!!! A deep fried dough made from khoya and soaked a sugary syrup. Chingri Macher Malaikari A traditional bengali preparation of prawns with coconut cream. Patishapta pitha This is a traditional Bengali pancake recipe where the pancake are stuffed with Kheer or khowa.
Phool kopir dalna A traditional Bengali preparation of Cauliflower and Alu usually served with rice or roti. Chicken Kasha Spicy chicken cooked in bengali style with masala made from ginger-garlic paste, green chillies.
This dish is popular during most bengali festivals. Aloo Tarkari Potato slowly cooked in a tomato based gravy usually seved with chapati or poori.
Main Course. Durga Puja. See All Bengali Recipes. Mango Kulfi. Tea stall style chai. Kandhya Bhajji. Beetroot Halwa. Custard Apple Milkshake. Makai Paneer. Nimbu Pani. Methi Mutton. Kaju Barfi. Chocolate Kalakandh. Dhakai Paratha. Prawns Biryani. Avacado Paratha. Paneer Chole. Fried Chicken Kabab. Elaichiwali Chai. Black Urad Khichdi. Vegetable Khorma. Gulab Jamuns. Daab Chingri. Patishapta pitha.